Chile Relleno Casserole

This is one of the recipes I found which is supposed to be good for freezing. I made some major modifications to it and Dustin says it's thumbs up winner destined for many repeats in our household.

There is a Mexican restaurant in our neighbourhood that makes chicken stuffed chile rellenos to die for. I was hoping to make something close enough to satisfy my cravings and did a pretty successful job of it. Here's what I did. I bought 2 27oz cans whole mild Chiles (remember I am making double batches) one can for each casserole pan. I used 1 1/2 lbs Monterey Jack cheese cut a little smaller than the recipe calls for because I planned on stuffing the chiles with chicken as well. I placed four boneless skinless chicken breasts in my pressure cooker along with a can of Mexican style stewed tomatoes, about 1/2 tbs minced garlic and about 1/2 cup chicken broth plus 1/2 cup water and cooked them for 10-15 mins. When the chicken was finished I shredded it and added back in the tomatoes, shredding them as well. Next came some ground cumin, salt and pepper to taste. I softened cream cheese to room temp and mixed it in with the chicken and tomatoes. I proceeded to stuff the chiles with the chicken mixture and a think slice of cheese. The recipe calls for what was in my opinion WAY too much of the milk, egg, flour mixture so I split the amount that is supposed to be used for 6 servings and used it for 12. Next I layered cheddar cheese on top along with some breadcrumbs but next time I think I would crumble some tortilla chips over the top and bake it that way instead. Overall I think it was really good. The kids picked all the stuffing out at ate that leaving their chiles destined for the trash but I didn't expect them to be super jazzed about them. After all, they are green. Served with a side of Mexi-rice this is a delicious meal.